Research

20 results

Health

Development of pre-packaged pulse-based meals to ameliorate the negative health consequences of sedentary behaviour
Dr. Philip Chilibeck - University of Saskatchewan - College of Kinesiology
  • Beans
  • Chickpeas
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Health

Increasing faba bean use in pet food and aquaculture feeds
Dr. Matthew Loewen - University of Saskatchewan - Veterinary Biomedical Sciences
  • Faba Beans
  • University of Saskatchewan
  • Value-Added

Health

Feeding tannin and non-tannin faba bean to broiler chickens
Dr. Eduardo Beltranena - Alberta Agriculture and Forestry
  • Faba Beans
  • Value-Added

Processing

Modification of a Commercial Lentil, Pea, and Faba Bean Protein Isolate Production Process for Improved Flavour Profiles
Dr. Michael Nickerson - University of Saskatchewan - Food and Bioproduct Sciences
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Processing

Entrapment of Heart Healthy Oils Using Lentil Protein Isolates by Spray Drying
Dr. Michael Nickerson - University of Saskatchewan - Food and Bioproduct Sciences
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Processing

Enhancing quality and value of meat ingredients for further processing
Dr. Phyllis Shand - University of Saskatchewan - Department of Food and Bioproduct Sciences
  • Lentils
  • University of Saskatchewan
  • Value-Added

Processing

Value-added applications of pulse proteins for human foods
Dr. Lingyun Chen - University of Alberta
  • Chickpeas
  • Lentils
  • Peas
  • Value-Added

Processing

Quantification and Bioassay Development for Toxicity Testing of Faba Bean Varieties
Dr. Judit Smits - University of Calgary - Faculty of Veterinary Medicine
  • Faba Beans
  • Value-Added

Processing

Processing platform for food functionality of faba bean
Dr. Shannon Hood-Niefer - Saskatchewan Food Industry Development Centre Inc.
  • Faba Beans
  • Value-Added

Processing

Modification of pea starch for increased utilization in the food industry
Dr. Paulyn Appah - Manitoba Food Development Centre
  • Peas
  • Value-Added

Processing

The utilization of pulses in the manufacture of crumb used as a binder in a model meat system
Michelle Sigvaldson - Alberta Agriculture and Rural Development
  • Chickpeas
  • Lentils
  • Peas
  • Value-Added

Processing

Characterization of phytochemicals and dietary fibres in pulse processing by-products for value-added functional food products
Dr. Rong Cao - Agriculture and Agri-Food Canada - Guelph Food Research Centre
  • Lentils
  • Peas
  • Agriculture and Agri-Food Canada
  • Value-Added

Processing

Enhancing world markets for Saskatchewan pulses through secondary processing and value added research
Peter Frohlich - Canadian International Grains Institute (CIGI)
  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • Value-Added

Processing

Effect of genetics and the environment on the quality and utilization of faba bean flour and protein concentrates
Dr. Michael Nickerson - University of Saskatchewan - Department of Food and Bioproduct Sciences
  • Faba Beans
  • Value-Added

Processing

Characterization, modification and commercialization of lentil bran as a food ingredient
Dr. Mehmet Tulbek - Alliance Grain Traders
  • Lentils
  • Value-Added

Processing

Pulse flour milling and utilization in food products
Heather Maskus - Canadian International Grains Institute (CIGI)
  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • Value-Added

Processing

Development of prototype expanded snack foods and breakfast foods from pea flour, air-classified pea starch and pea-cereal blends using twin-screw high temperature extrusion technology
Dr. Shannon Hood-Niefer - Parrheim Foods
  • Peas
  • Value-Added

Processing

Enhancing world markets for Canadian pulses through secondary processing and value-added research
Dr. Linda Malcolmson - Canadian International Grains Institute (CIGI)
  • Faba Beans
  • Peas
  • Value-Added

Health

Development of low glycemic index breads from pulses
Dr. David Jenkins - University of Toronto - Dept. of Nutritional Sciences
  • Chickpeas
  • Lentils
  • Peas
  • Value-Added

Processing

Functional characteristics of blends of native/physically-modified pea starches and native/physically-modified corn and potato starches
Dr. Shannon Hood-Niefer - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
  • Peas
  • Value-Added
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